Smoked Pulled Pork With a Lexington Dip Sauce

I love doing Pulled Pork. It is always a hit with everyone. This time I wanted to make a new sauce I have never tried before. After some research, I found this dip that is pretty popular in North Carolina. It is called a Lexington Dip. It turned out awesome!

I started by throwing the Pork Butt in the Smoker around 7 AM at 230 degrees. I left it in the Smoker for about 10 hours until the Internal Temp reached 195 degrees. It stalled out for 3 hours at 163 degrees. Crazy! Once it hit the temp, I pulled it out of the smoker and let it rest / cool down a little on the counter.

If you don’t have a pair of Bear Paws, you are missing out. They are made of hard sharp plastic and you feel a little like Wolverine while you shred your Pork Butt! It makes very fast work of it.

While the Pork was resting, I made the Dip. It was super easy and the Apple Cider Vinegar really made the flavor of the Pork pop. It also had a really good heat to it. To make it, I used

1 1/2 Cups of Apple Cider Vinegar

1/2 Cup of Water

1 Teaspoon of Black Pepper

1 Teaspoon of Crushed Red Pepper

1 Teaspoon of Sea Salt

1 Teaspoon of Chipotle Powder

1 Tablespoon of Brown Sugar

To make it, you combine all the ingredients into a medium Saucepan. Heat that stuff up on a Medium Heat until it comes to a boil. reduce heat and simmer for about 15 minutes. I let mine cool and poured it into a sauce jar.